Zuppa alla ueca

01 / ABOUT THE DISH

About the dish

Zuppa alla ueca is a traditional soup originating from the Aosta Valley. This baked vegetable soup is usually made with a combination of sliced black bread, fontina cheese, garlic, potatoes, carrots, onions, zucchini, barley, pancetta, olive oil, basil, and parsley. The vegetables are chopped and simmered in salted water. The barley is cooked with the pancetta until tender, and both are added to the soup. The mixture is placed into a baking dish, covered with toasted bread, olive oil, and fontina cheese. Everything is topped with minced parsley, garlic, and basil, and the soup is baked until the cheese melts and turns golden. Zuppa alla ueca is always served warm.